Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: Insights of formulation, stability and bioaccessibility
In this work, we compared the formulation, stability and bioaccessibility of ergocalciferol nanodispersions using modified lecithin (ML) and sodium caseinate (SC) as natural emulsifiers. The mean particle size of nanodispersions stabilized by ML (56 nm) was much smaller than those stabilized by SC (...
|Main Authors:||, , , , , ,|
|Series:||Journal of Functional Foods|